13.4 - Shortbread

From: Stepanie de Silva

Elaine's Shortbread

1 cup softened butter
1/2 cup + 1 tablespoon sugar
1 1/2 cups all-purpose flour
1/2 cup white rice flour (or more all-purpose)

In a large mixing bowl, beat butter with the larger amount of sugar until smooth.

Gradually add all-purpose and rice flours until well combined. Spread in a 9 by 13 inch baking dish. Bake in a 275F oven until pale golden, 55 to 65 minutes. Place on racks and let cool for 10 minutes. Sprinkle lightly with sugar, then cut into 24 bars. Let cool completely. Serve.

From: Iain G Liddell

Balmoral Shortbread

375g plain flour
250g butter (nothing else will do)
125g sugar

Note the 3:2:1 ratio - what could be simpler.

Preheat oven to 350F / 180C / Gas 4

Sift flour onto a board. Put sugar in a separate pile on the board, and work in butter. Gradually knead in flour: you should end up with a firm dough. Flour the board and roll to a thickness of 3mm to 5mm. Cut into circles and prick with a fork. Bake on a greased tray for 30 minutes.

Petticoat Tails

200 g plain flour
75 g butter
25 g lard
50 g icing sugar (powdered sugar)
2 tsp caraway seeds

Preheat oven to 350F / 180C / Gas 4

Sift flour and sugar into a bowl. Add butter and lard, and rub in completely. Add caraway seeds; turn out onto a board, and knead till firm. Roll out to 5mm thickness into a circle (or cut out a circle). Cut into wedges the size you want and bake for 20-30 minutes until the shortbread is pale golden brown. Dredge with caster sugar (superfine sugar) while still hot.